Mini hand held food chopper

 

 

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To prepare the buttered salted egg yolk crayfish, I use this mini hand held food chopper.

Not only is this mini handheld food chopper with three blades used to blend spices, it  is also good for blending small quantity of salted egg mixture.

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Check out this link for the detailed preparation of the dish.

https://flofoodventure.wordpress.com/2016/04/10/salted-egg-crayfish/

 

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White Bee Hoon Vermicelli with Crayfish Soup

Introduction:

The key to the dish is the stock preparation.

The secret to turning bland bee hoon vermicelli into a seafood success lies in a robust broth.

Ingredients:

One kilo fresh crayfish

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Half packet dried Bee Hoon Vermicelli (soaked in cold water until softened)

Two pieces dried sole fish (oven toasted for better fragrance)

One medium size Napa Cabbage

Home prepared fish bone stock or chicken stock

Method:

Boil Bee Hoon Vermicelli until softened. Drain in cool water and set aside.

Cleaning crayfish

Grasp the body of the crayfish and twist off the head.
Peel off the top part of the tail’s shell (that was closed to the head)
Pinch the end of the tail and pull off the bottom part from the meat.
Remove the black vein on the back of the tail with a knife or by hand.
Crack open the claws with metal claw crackers on the widest part of the claws or cut the claws open with a pair of scissors to access the meat.

Wash, drain and set aside.

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For today’s recipe, I have cut the crayfish head into halves for the broth.

To prepare the broth, add minced garlic and unsalted butter into a saucepan to sautéed.

Add the crayfish heads and the toasted dried sole fish and the chicken/fish stock and bring to a boil.

Add one to two tablespoons of Chinese cooking wine for better taste.

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Leave the stock to simmer for about 15 minutes or until the stock becomes rich and thick.

Drain and transfer into a new pot before adding the cut Napa cabbage into the soup and leave it to cook until softened.

Adjust your seasoning accordingly  with salt and pepper and some light soy sauce.

In a wok, add the crayfish tails and cook with minced garlic and unsalted butter until the shell turned red.

Dish your desired amount of cooked Bee Hoon into a bowl, add the cooked crayfish tail and the hot broth.

Garnished with some chopped cilantros and deep fried shallots.

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For more interesting crayfish dishes, check out this link.

https://flofoodventure.wordpress.com/category/recipe-by-category-crayfish/

Salted Egg Crayfish

Introduction:

The salted egg craze is still on and now expanded to many area of cooking dishes including combination with seafood ingredients and so on.

Ingredients:

10 pieces Crayfish

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6 salted egg yolk

Condensed Milk

Unsalted butter

Corn Flour

Home prepared chicken stock

Chopped mint leaves

Salted and pepper to taste

Method:

Clean and remove the inwards of each crayfish.

I used only the tail portion of the crayfish.

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Butterfly each crayfish tail by cutting it lengthway through the centre until about half inch towards the end.

Trims off the fins.

Season lightly with salted and pepper.

Sprinkle some corn flour over the crayfish tails and pan fry with some unsalted butter until the crayfish meat turned opaque.

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Remove and set aside.

Steam the salted egg yolk until cooked.

Blend the  cooked salted egg yolk, two slices of unsalted butter, home prepared chicken stock and condensed milk.

Taste and add seasoning to your desired taste bud.

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In a wok, add the blended ingredients and chopped mint leaves and mixed well over medium heat.

Make sure the gravy is not too thick, dilute with more chicken stock if required.

Tossed in the cooked crayfish quickly and coat well.

Serve immediately.

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Recommendation:

If you like crayfish, you may want to check more crayfish dishes at this link.

https://flofoodventure.wordpress.com/category/recipe-by-category-crayfish/

Black Pepper Crayfish Tails

Introduction:

There’s definitely no denying the importance of matching a dish with the perfect
sauce.

Ingredients:

Eight pieces large crayfish

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Fresh grounded black peppercorns

Unsalted butter

Brandy or Chinese cooking wine (Hua Tiao Chiew)

Chopped shallots and garlic

Bunch of scallions

Method:

Wash crayfish and remove the unwanted parts and set aside.

In a frying pan, add some unsalted  butter slices and cook the crayfish until it turned semi opaque and almost red.

In a clean pot add a little cooking oil into the wok together with two slices of unsalted butter.

Add one to two tablespoons of chopped shallots and some chopped garlic and cooked gently over low heat.

Add your desired amount of freshly grounded black peppercorns.

Mixed the ingredients well and bring to a bubbly boiled.

Returned the fried crayfish into the wok and mixed thoroughly with the sauce.

Add a few tablespoons of beef stock (if available) to dilute the sauce.

Cook the crayfish until the sauce has reduced slightly.

Drizzle with some brandy or Chinese cooking wine (Hua Tiao Chiew) before turning off the heat.

Garnished with a generous amount of chopped scallions for added flavour.

Its best to serve this dish immediately.

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Recommendation:

Check out this link for more interesting crayfish dishes and how to cut the crayfish.

https://flofoodventure.wordpress.com/category/recipe-by-category-crayfish/

 

 

Buttered Crayfish Tail with Spaghetti

 

Ingredients:

12 pieces fresh crayfish tail

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I packet of grated Mozzarella
1 packet of Spaghetti
1 can of tomato paste
6 tablespoons of Spaghetti Sauce
1 big onion (chopped)
2 tablespoons of olive oil

3 to 4 slices Unsalted Butter

1 tablespoon minced garlic

Grounded Parsley

Cleaning crayfish

Grasp the body of the crayfish and twist off the head.
Peel off the top part of the tail’s shell (that was closed to the head)
Pinch the end of the tail and pull off the bottom part from the meat.
Remove the black vein on the back of the tail with a knife or by hand.
Crack open the claws with metal claw crackers on the widest part of the claws or cut the claws open with a pair of scissors to access the meat.

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Credit goes to the owner of the above diagram.

For this recipe, I discarded the top portion of the crayfish and used the tail portion only.

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Method:

Boil the spaghetti in a saucepan with salted water. Takes around 10 minutes. Time will vary depending on the quantity cooked.
In a large saucepan or wok heat up some olive oil and begin to fry the chopped onions.
When the onion begin to soften, add the tomato paste, Spaghetti Sauce and cooked crayfish meat and cook for about 5 minutes.
By adding the ingredients you will give the dish a greater intensity and depth when eating.
At this point you can season with coarse salt and pepper and a bit of coarse sugar to your personal taste.
Finally add the pasta to the sauce and stir thoroughly so the sauce grabs the pasta evenly.
Top the dish with finely shredded mozzarella and extra crayfish meat (if available)

In a clean pan, add about three to four slices of unsalted butter and a tablespoon minced garlic.

Sautéed the minced garlic and when the butter starts to bubbled, add the crayfish tails and fry them evenly.

Add a tablespoon of Chinese cooking wine (Hua Tiao Chiew) and mix well.

Once the crayfish turned red and opaque, remove immediately from the pan.

Scoop your desired amount of Spaghetti, add the warm sauce, few tablespoons of  grated mozzarella and topped with a few pieces of the cooked crayfish and serve immediately.

Sprinkle a generous amount of grounded parsley for added flavour.

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Tips:

This is only a guideline of how to prepare Spaghetti.

There are many variations, various sauces and ingredients to be used.

Don’t be afraid to experiment on the preparation and see what’s best for your taste bud.

Recommendation:

Check out this link for more interesting Crayfish recipes

https://flofoodventure.wordpress.com/category/recipe-by-category-crayfish/

If you are a lobster fan, you may want to check how I prepare some of my family favourite

lobster dishes.

https://flofoodventure.wordpress.com/category/lobsterlicious/

 

 

 

Crayfish Bee Hoon Soup

Preparation of the Stock for the Soup

Please refer to this link for details.

https://flofoodventure.wordpress.com/2014/08/01/prawn-stock/

Preparation for crayfish

Clean and trim the crayfish.

Discard the head of the crayfish.

Using a sturdy kitchen shears or a pair of strong scissors, cut through the top of the shell and through the meat but stop just before the bottom of the tail.

Cut through the crayfish from head to tail to separate into two.

Steam the crayfish  until the shell turned red about 10 to  15 minutes depending on the size of the crayfish.

When cool, extract the crayfish  meat from the shell.

The meat inside the crayfish  will be firm, white and opaque.

Hold the crayfish  tail in one hand with the hard top shell up.

Using your thumbs and fingers, spread the cut top shell apart and loosen it from the meat.
By careful not to cut your fingers as the spikes are very sharp.

With your thumbs, separate the meat.

Method:

Soak bee hoon in water until softened.

Boil the bee hoon and rinse with tap water and drain in the colander.

Stir fry your desired vegetables with minced garlic and set aside to garnish with the soup.

Heat up the prawn stock to a boiling point.

Divide the cooked bee hoon into portion and add the stir fry vegetables and steamed crayfish.

Its optional you can also garnished the soup with fried shallots and diced red fresh chillies.

Removed the cooked crayfish shells before serving.

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Recommendation:

Check out here for more crayfish dishes

https://flofoodventure.wordpress.com/category/recipe-by-category-crayfish/

Check out here for more lobsterlicious recipes

https://flofoodventure.wordpress.com/category/lobsterlicious/

Ayam Brand Laksa Paste For Your Spaghetti Craving

Introduction:

Aside from the usual gravy to go along with your favourite spaghetti, have you tried using Ayam Brand Laksa paste?

I enjoyed customizing flavours to my dishes.

This ready to use  paste allow you to produce dishes you never guess were possible.

The end results of the finishing sauces for these two plates of spaghetti.

Recommendation:

Check out at this link for various spaghetti dishes.

https://flofoodventure.wordpress.com/category/recipe-by-category-spaghetti/

 

Crayfish Lobster Bisque

These cooked lobster tail shells  were frozen and kept for the purpose of preparing lobster bisque.

Since I do not have any lobster meat available, I have replaced it with crayfish.

Ingredients:

Lobster Tail shells

4 Large Crayfish

1 large carrots (sliced)

2 small stalks of Chinese celery (sliced)

1 large sweet onion (sliced)

Unsalted butter

3 tablespoons of Sherry Cooking Wine

1 small can tomato paste

1 small can cooking cream

2 tablespoons minced garlic

Method:

Add minced garlic into a pan and fry till fragrant.

Add the lobster tail shells and cooked for about 20 minutes over medium low heat. Set aside.

Using a clean medium size saucepan, add the unsalted butter and melt over medium heat.

Add the sliced vegetables (carrots, Chinese celery and sweet onion), fry together for 10 minutes.

Now add the boiled lobster tail shells  and gravy into the saucepan and simmer for 30 minutes over low fire.

Once the vegetables are soft, add the can of tomato paste  and Sherry Cooking wine and stir together.

Leave it to cook for another 10 minutes and let it cool.

Blend the mixture with a hand blender.

Strain the bisque by pressing hard through a metal sieve.

Pour the bisque into a clean saucepan and add the cooking cream and adjust seasoning.

Serve the bisque with crayfish meat.

Preparing Crayfish:

Clean the crayfish and steam for about 15 minutes until the shell turned orangey red and the crayfish flesh are firm and opaque.

Leave it to cool before de shelled the meat from the shell to be served with the lobster bisque.

Here’s a bowl of Lobster Bisque with a large piece of meaty steamed crayfish ready for serving.

For more lobster dishes, click here:

https://flofoodventure.wordpress.com/category/lobsterlicious/

 

Boiled Crayfish with Spaghetti

A dozen of fresh crayfish (medium size) 1 packet of Spaghetti 1 can of tomato paste 6 tablespoons of Spaghetti Sauce 1 big onion (chopped) 1 small tin button mushroom 2 tablespoons of olive oil Clean the crayfish: Clean the crayfish and trim the walking legs and swimmerets. Poke into mouth of each crayfish to drain all the impurities by pressing with both of your thumbs and first fingers. Add one tablespoon of sea salt and the crayfish into to a big pot and bring to boil. Approximately 10 to 15 minutes until you see the shells turned orangy red. Allow them to cool until they are safe to touch without getting burnt. Grasp the body of the crayfish and twist off the head. Peel off the top part of the tail’s shell (that was closed to the head) Pinch the end of the tail and pull off the bottom part from the meat. Crack open the claws with metal claw crackers on the widest part of the claws or cut the claws open with a pair of scissors to access the meat. Leave the meat on a plate and set aside. Method: Boil the spaghetti in a saucepan with salted water and some cooking oil. Takes around 10 minutes. Time will vary depending on the quantity cooked. When boiled, drain the spaghetti in cold tap water. Set aside. In a large saucepan or wok heat up some olive oil and begin to fry the chopped onions. When the onion begin to soften, add the tomato paste, Spaghetti Sauce and diced button mushrooms. By adding the ingredients you will give the dish a greater intensity and depth when eating. At this point you can season with coarse salt and pepper and a bit of coarse sugar to your personal taste. Finally add the pasta to the sauce and stir thoroughly so the sauce grabs the pasta evenly. Divide into equal portions. Top the dish with a generous amount of freshly boiled crayfish. Garnish with mint leaves or coriander leaves. Mint leaves from home

Note:

Crayfish is best eaten when its fresh and just boiled to taste a little salty sea flavour compared to frozen ones.

Recommendation:

Would you like to prepare your own Crayfish Lobster Bisque, here’s the recipe:

https://flofoodventure.wordpress.com/2014/09/30/crayfish-lobster-bisque/